Rhubarb and custard trifle recipe
This seasonal take on trifle is a luscious portable dessert recipe that serves up a heavy dose of nostalgia and just needs finishing off with the whipped cream, syrup and toasted almonds before...
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Cooking tools:
- Saucepan
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Grater
- Spoon
- Serving bowl
Ingredients
- 800g rhubarb (approx. 8 stalks)
- 240g golden caster sugar, plus 2 tbsp
- juice of 1 orange
- 725ml double cream
- 225ml milk
- 6 egg yolks
- 1 tbsp cornflour
- 150g white chocolate, finely chopped
- ½ tsp vanilla bean paste
- 100ml amaretto
- 18 sponge fingers
- 1 tbsp toasted almond flakes
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sainsburysmagazine.co.uk